Tulo

Aji Amarillo Paste Recipe

Broiling the peppers first blisters and chars the skins, which mellows their raw bitterness and adds a smoky backbone that plain boiling doesn't give, while a short steam afterward loosens the skins so they peel away easily before blending.

Prep
15 min
Cook
20 min
Total
35 min
Servings
12

Ingredients

Servings12
  • 1 lb aji amarillo peppers, stemmed and seeded
  • 4 cloves garlic cloves
  • 1/4 cup vegetable oil
  • 1 tsp salt
  • 3 tbsp water, as needed for blending

Nutrition per serving

Calories
57
Protein
1g
Carbs
4g
Fat
5g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the broiler and line a rimmed baking sheet with foil. Wearing gloves, halve the aji amarillo peppers lengthwise and pull out the stems, seeds, and white ribs.
  2. 2Arrange the peppers cut-side down on the sheet and broil 4-6 inches from the heat for 8-10 minutes, until the skins blister and blacken in spots.
  3. 3Transfer the hot peppers to a bowl and cover tightly with plastic wrap or a plate. Let them steam for 10 minutes; this loosens the charred skins.
  4. 4Peel off as much of the blackened skin as comes away easily with your fingers; a few dark flecks left behind are fine and add flavor.
  5. 5Combine the peeled peppers, garlic, oil, and salt in a blender or food processor.
  6. 6Blend on high, adding water a tablespoon at a time, until the paste is smooth and thick enough to coat a spoon but still pourable, 1-2 minutes.
  7. 7Taste and add more salt if needed, then transfer the paste to a clean jar.
How to Roast Sweet Peppers

Tips & variations

  • No fresh aji amarillo peppers on hand? Frozen ones, sold at Latin markets, work just as well; thaw and pat dry before broiling.
  • Leave a few ribs and seeds in if a spicier paste is preferred; aji amarillo runs 30,000-50,000 Scoville units, milder than habanero but hotter than jalapeño.
  • Stir in a peeled, cored carrot before blending for a slightly sweeter, more traditional Peruvian version used in dishes like causa.
  • Freeze the finished paste in an ice cube tray, then transfer the cubes to a freezer bag for easy single-portion use.

Storage & reheating

Spoon the paste into a clean jar, press a thin layer of oil over the top to seal out air, and refrigerate for up to 2 weeks. For longer storage, freeze in an ice cube tray and transfer the frozen cubes to a freezer bag for up to 6 months; thaw what's needed directly in a hot pan.

Tips from the Tulo kitchen

  • Gloves aren't optional here; aji amarillo oils cling to skin for hours and burn if they get near eyes.
  • If the paste tastes flat after blending, a small squeeze of lime juice often brightens it more than extra salt does.

FAQ

What can I substitute for aji amarillo paste?

A blend of roasted yellow bell pepper with a small amount of habanero or serrano for heat gets close in color and flavor, though it will lack the paste's slightly fruity, tropical undertone.

Can I use dried aji amarillo (mirasol) peppers instead of fresh?

Yes. Toast the dried pods briefly in a dry skillet, then soak them in hot water for 20-30 minutes to soften before removing the stems and seeds and proceeding with the recipe, skipping the broiling step.

How spicy is aji amarillo paste?

It falls around 30,000-50,000 Scoville units, noticeably hotter than a jalapeño but milder than a habanero, with a fruity flavor rather than pure heat.

What dishes use aji amarillo paste?

It's the base for Peruvian classics like aji de gallina, causa rellena, and anticuchos, and it also works stirred into mayonnaise or marinades for a quick flavor boost.

More recipes